Orange Marmalade
Ingredients:
3 large seedless oranges
1 lemon
4 cups water
3 cups granulated sugar
Instructions:
Wash the citrus fruits well. Thinly slice both oranges and lemon, keeping the peel intact but removing all seeds. For a smoother texture, chop the slices into smaller pieces.
Place fruit and water in a large pot. Cover and let sit overnight at room temperature.
The next day, bring to a boil, then lower heat and simmer for 40 minutes until fruit is very soft.
Stir in sugar and bring back to a rolling boil. Cook uncovered for 30–40 minutes, stirring regularly until it thickens.
Test doneness by placing a spoonful on a cold plate—if it wrinkles when pushed, it’s ready.
Ladle the hot marmalade into sterilized jars, seal tightly, and let cool. Store in the fridge or process for longer shelf life.
Peach Jam
Ingredients:
4 cups ripe peaches, peeled and diced
2 cups granulated sugar
2 tbsp lemon juice
½ tsp vanilla extract (optional)
Instructions:
Peel, pit, and chop the peaches into small cubes. In a large saucepan, combine the peaches with sugar and lemon juice.
Bring to a boil over medium heat, stirring often. Reduce heat and simmer, mashing slightly as the peaches soften. Cook for 25–30 minutes until the jam thickens.
Use the cold plate test to check if it’s set. If it wrinkles, remove from heat. Stir in vanilla, if using.
Pour into clean, sterilized jars. Let cool, then refrigerate—or water bath process for storage.
Blackberry Jam
Ingredients:
4 cups fresh or frozen blackberries
2 cups granulated sugar
2 tbsp lemon juice
½ tsp lemon zest (optional)
Instructions:
Place blackberries, sugar, lemon juice, and zest into a large pot. Bring to a boil over medium heat, stirring until sugar is dissolved.
Lower the heat and simmer for 20–25 minutes, stirring occasionally.
Test using the cold plate method—wrinkle means it’s ready.
Remove from heat, skim off foam, and ladle hot jam into sterilized jars. Leave headspace and process in a boiling water bath for 10 minutes—or refrigerate for quick use.
Pineapple Jam
Ingredients:
4 cups fresh pineapple, finely diced
2 cups granulated sugar (adjust to taste)
2 tbsp lemon juice
1 tsp grated fresh ginger (optional)
Instructions:
In a saucepan, combine pineapple, sugar, lemon juice, and ginger.
Cook over medium heat until sugar dissolves, then increase heat and bring to a boil.
Simmer on low for 20–30 minutes until thickened.
Test using the cold plate trick for doneness. Pour into sterilized jars, leaving headspace.
Refrigerate or water-bath can for longer storage. This jam is tropical, tangy, and irresistible.
Tip:
All these jams pair beautifully with toast, fresh-baked bread, croissants, oatmeal, or yogurt.
Homemade taste, made with love—always worth the stir.
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